Here are a couple of really good ones. Lemon Curd Bars Source: Midwest Living December 2006 1 c unsalted butter, softened 1 c sugar 2 c all purpose flour ½ tsp baking powder 1 10-12 oz jar lemon curd 2/3 c flaked coconut ½ c sliced or slivered almonds, toasted Preheat oven to 375F. In large mixing bowl, beat butter with electric mixer 30 seconds. Add sugar and beat until combined, scraping sides of bowl occasionally. Add flour and baking powder, beat until combined and mixture resembles coarse crumbs. Reserve 2/3 cup of crumb mixture, and set aside. Press remaining crumb mixture into bottom of a 9x13 pan. Bake 5-8 minutes, or until golden. Remove from oven, spread lemon curd over crust, to within ½ inc of edges of pan. In bowl, mix reserved crumb mixture with coconut and almonds. Sprinkle over the lemon curd. Bake for 18-20 minutes more or until edges are golden and topping is browned. Cool and cut into squares. Makes 32 bars. [](http://www.picturetrail.com/gallery/view?p=10&imgid=277993470) Southern Belle Bars courtesy Land\-O\-Lakes Preparation time: 10 min Baking time: 38 min Yield: 25 bars Crust Ingredients: 1 1/4 cups all\-purpose flour 1/2 cup LAND O LAKES® Butter, softened 1/4 cup sugar 1/4 cup coarsely chopped pecans Filling Ingredients: 3/4 cup dark corn syrup 1/3 cup firmly packed brown sugar 2 eggs 3 tablespoons all\-purpose flour 1 teaspoon vanilla 1/2 teaspoon salt 3/4 cup coarsely chopped pecans Heat oven to 350°F. Combine 1 1/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/4 cup pecans. Press crust mixture evenly onto bottom of ungreased 8 or 9\-inch square baking pan. Bake for 18 to 22 minutes or until very light golden brown on edges. Meanwhile, combine all filling ingredients except pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1\-inch from edge comes out clean. Cool completely; cut into bars. Linda

I would probably drink the beer or have a glass or more of the wine, while it is cooling. Just a thought. :) I can remember angel food cakes cooling on those tall Coke bottles-I was always astounded that they never fell out of the pan while cooling. And I always thought there must be some kind of "magic" involved with getting it out of the pan, if it wouldn't fall while cooling. I have never attempted an angel food cake, but I remember my Mom, Grandma and aunts baking them. Yummy!

Hi Linda, I posted these bars on the Recipe Forum earlier. Los Angeles Times: These delicious little bars combine a dense graham cracker base with a velvety custard filling rich with brown sugar and chopped pecans. Sweet, but not overly so, each bar is like a perfect miniature pecan pie baked over a wonderfully crumbly graham cracker crust. Graham cracker chewy bars Total time: 45 minutes, plus cooling time Servings: 24 bars Note: Adapted from "Celebrating With Julienne" by Susan Campoy. Campoy writes, "I adapted this recipe from one of my favorite books, 'Nantucket Open-House Cookbook,' by Sarah Leah Chase. I love watching people's expressions when they bite into these bars for the first time. The textures and flavors -- rich toffee, a chewy center and a crunchy bottom -- make everyone smile. The secret is not to over-bake the crust. Serve them at room temperature, so the flavors meld together." Crust 3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) butter, at room temperature 1/4 cup sugar 2 tablespoons flour 1. Heat the oven to 350 degrees. In a large bowl with an electric mixer, or in the bowl of a stand mixer, beat the graham cracker crumbs, butter, sugar and flour until moist and well-blended. Press the mixture firmly and evenly over the bottom of a 13-inch by 9-inch baking pan. Bake until the crust is golden brown, 10 to 15 minutes. Topping and assembly 2 1/2 cups brown sugar 4 extra-large eggs 2/3 cup graham cracker crumbs 1 tablespoon vanilla extract 1/4 teaspoon salt 1/2 teaspoon baking powder 1 cup pecans, chopped 1 prepared crust Powdered sugar, if desired 1. While the crust is baking, in a large bowl, whisk together the brown sugar and eggs to blend. Whisk in the graham cracker crumbs, vanilla, salt and baking powder until well-blended. Stir in the pecans. 2. Spread the mixture over the baked crust and return to the 350-degree oven until the filling is dark-golden on top and jiggles slightly when tapped, 20 to 25 minutes. Transfer the pan to a cooling rack and cool completely. 3. Sprinkle a light coating of sifted powdered sugar over the pan if desired, and cut into 24 bars. The bars can be made 1 day in advance. Wrap in plastic and keep at room temperature.

Oh my those sound good! The recipe looks like it's easy to adapt, say with chocolate chips (in addition to, or instead of), the butterscotch chips, and vanilla substituted for the maple flavoring. Either way, they sound delicious and easy. Thanks for sharing. Jen